Name: Sun-dried tomato and capsicum tapenade
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 150 gram roast red capsicum; 270 gram sun-dried tomatoes in oil, undrained; 2 clove garlic, quartered; 2 tablespoon pine nuts, toasted; 1 tablespoon lemon juice; 1 1/3 cup frozen green beans; 150 gram fetta, crumbled; 375 gram spaghetti, cooked, to serve; mixed salad, to serve

Sun-dried tomato and capsicum tapenade

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

150 gram roast red capsicum

270 gram sun-dried tomatoes in oil, undrained

2 clove garlic, quartered

2 tablespoon pine nuts, toasted

1 tablespoon lemon juice

1 1/3 cup frozen green beans

150 gram fetta, crumbled

375 gram spaghetti, cooked, to serve

mixed salad, to serve

Method

1.Process capsicum, tomatoes with oil, garlic, pine nuts and juice until almost smooth. Season with salt and pepper.

2.Cook beans in a small saucepan of boiling, salted water for 1 minute or until tender. Drain. Toss tapenade, fetta and beans with hot pasta. Serve pasta with salad.

Use sun-dried tomatoes in oil so you don’t need more oil for this recipe. It also adds extra flavour. Use roast capsicum from the deli, or from jars, and drain well.
Note

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